Introductory Foods

Series
Prentice Hall
Author
Barbara Scheule / Marion Bennion  
Publisher
Pearson
Cover
Softcover
Edition
14
Language
English
Total pages
648
Pub.-date
January 2014
ISBN13
9780132739276
ISBN
0132739275
Related Titles



Description

For courses in introductory foods, food science, and food preparation.

 

A market-leading introduction to all things food.

 

Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

 

Teaching and Learning Experience

 

This text will provide a better teaching and learning experience—for you and your students. It provides:

  • A practical perspective: Chapters help students connect text material to the real world.
  • Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
  • Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
  • Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.

Features

For courses in introductory foods, food science, and food preparation.

 

A market-leading introduction to all things food.

 

Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

 

Teaching and Learning Experience

 

This text will provide a better teaching and learning experience—for you and your students. It provides:

  • A practical perspective: Chapters help students connect text material to the real world.
  • Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
  • Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
  • Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching. 

Features

 

Updated! Coverage has been revised and updated throughout the textincluding:
  • the 2010 Dietary Guidelines for Americans and the USDA Choose My Plate
  • food deserts, food swamps, and the impact of geography on food costs
  • factors that influence food selection such as local foods, farmers’ markets, cage-free and other egg production practices, and fair trade
  • environmental issues such as mercury in the environment, the important role of honey bees in pollination, and fishing catch limits
  • incorporation of nutrition topics in connection with the new Dietary Guidelines for Americans and foods such as sugar, whole grains, fats and oils, seafood, and others 

New! Many feature boxes have been updated and replacedincluding: 

  • revised Ethnic Food in America and Where We Eat boxes (Chapter 1)
  • new features on shopping options and local foods (Chapter 2)
  • new boxes on safe cooling and thawing of foods and mercury in food (Chapter 3)
  • revised healthy eating box (Chapter 14)
  • new feature boxes on brix and fair trade (Chapter 28) and more 

Helps students understand why. The text’s scientific approach helps students understand the scientific principles behind food preparation and emphasizes how and why specific ingredients and techniques are effective.

  • This practical perspectives facilitates learning by helping students understand the reasons behind particular procedures and conventions. 

Provides practical guides to food preparation. Chapters discuss food preparation as it relates to home and food service environments, making the text an ideal resource for courses with food preparation labs.

 

Offers broad coverage for well-rounded understanding. Bennion and Scheule provide in-depth discussion of everything from food preparation to consumption trends to government regulation. The text’s comprehensive coverage makes it an excellent resource for a range of courses and disciplines, such as

  • introductory foods (including those with food preparation labs) for students in nutrition and dietetics, family and consumer education, hospitality management, or culinary arts
  • culinary and hospitality programs seeking greater emphasis on the “why’s” of food preparation–the text’s introductory food science information supports skills needed to modify and develop new recipes
  • nutrition and dietetic courses in preparation for registration exams and professional practice
  • food preparation courses for students studying to become teachers of family and consumer science in middle and high schools 

Provides a solid grounding in food safety. Chapters on food safety and food regulation cover key food safety practices as well as government regulation and industry practices.

  • Sidebars throughout the text highlight key food safety concerns.
  • Coverage includes FDA approved irradiation for fresh and frozen meat.
  • Discussions emphasize the Hazard Analysis and Critical Control Point (HACCP) system and its role in maintaining a safe food supply. 

Keeps students informed of current issues and developments. Thinking Green, Focus on Science, Healthy Eating, Multicultural Cuisine, and Hot Topic feature boxes address current trends and issues with regards to the environment, diet and heath, multicultural and international foods, and new or controversial topics pertaining to foods.

  • Gluten-free foods have been in the spotlight in recent years. Gluten is discussed in the chapters in the Bakery Products section of the text. 

Offers instructors a flexible teaching resource. Chapters can be taught independently or in succession, allowing instructors to select the chapters that best suit their teaching needs.

 

Promotes understanding through extensive learning tools. Numerous features facilitate reading and help students review and master textbook material, including

  • effective tables, charts, and figures
  • a glossary of key terms
  • chapters summaries and study questions
  • extensive web resources and reference lists 

New to this Edition

The new Fourteenth Edition has been updated to include recent developments in food preparation, relevant current issues, and changes to government guidelines and regulations.

 

Updated! Coverage has been revised and updated throughout the textincluding:
  • the 2010 Dietary Guidelines for Americans and the USDA Choose My Plate
  • food deserts, food swamps, and the impact of geography on food costs
  • factors that influence food selection such as local foods, farmers’ markets, cage-free and other egg production practices, and fair trade
  • environmental issues such as mercury in the environment, the important role of honey bees in pollination, and fishing catch limits
  • incorporation of nutrition topics in connection with the new Dietary Guidelines for Americans and foods such as sugar, whole grains, fats and oils, seafood, and others 
New! Many feature boxes have been updated and replacedincluding:
  • revised Ethnic Food in America and Where We Eat boxes (Chapter 1)
  • new features on shopping options and local foods (Chapter 2)
  • new boxes on safe cooling and thawing of foods and mercury in food (Chapter 3)
  • revised healthy eating box (Chapter 14)
  • new feature boxes on brix and fair trade (Chapter 28)
  • and more

Table of Contents

INTRODUCTION

Chapter 1 Food Choices and Sensory Characteristics

Chapter 2 Food Economics and Convenience

Chapter 3 Food Safety

Chapter 4 Food Regulations and Standards

 

PRINCIPLES OF COOKERY

Chapter 5 Back to Basics

Chapter 6 Heat Transfer in Cooking

Chapter 7 Microwave Cooking

Chapter 8 Seasonings, Flavorings, and Food Additives

Chapter 9 Food Composition 

Chapter 10 Fats, frying, and Emulsions

 

SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

Chapter 11 Sweeteners and Sugar Cookery

Chapter 12 Frozen Desserts

Chapter 13 Starch

Chapter 14 Pasta and Cereal Grains

 

BAKERY PRODUCTS

Chapter 15 Batters and Doughs

Chapter 16 Quick Breads

Chapter 17 Yeast Breads

Chapter 18 Cakes and Cookies

Chapter 19 Pastry 

 

FRUITS, VEGETABLES, AND SALADS

Chapter 20 Vegetables and Vegetable Preparation

Chapter 21 Fruits and Fruit Preparation

Chapter 22 Salads and Gelatin Salads  

 

DAIRY PRODUCTS AND EGGS

Chapter 23 Milk and Milk Products

Chapter 24 Eggs and Egg Cookery  

 

MEAT, POULTRY, AND SEAFOOD

Chapter 25 Meat and Meat Cookery

Chapter 26 Poultry Chapter 27 Seafood 

 

BEVERAGES

Chapter 28 Beverages

 

FOOD PRESERVATION

Chapter 29 Food Preservation and Packaging

Chapter 30 Food Preservation by Freezing and Canning 

 

Appendix A Weights and Measures

Appendix B Temperature Control

Appendix C Nutritive Value of Selected Foods

Appendix D Glossary